Rose Water Marshmallow S'mores + Homemade Graham Crackers

I jokingly refer to these delightful treats as j'adores...they're clearly too elegant to simply be called s'mores. Homemade graham crackers, homemade rose water marshmallows, and rich dark chocolate result in a decadent campfire treat. We made these on our last camping excursion on the 4th of July in the middle of New Mexico and they were exquisite.Rose Water MarshmallowsIngredients:½ cup filtered, cold water¼ cup rose water (see recipe below)1 1/4-ounce package unflavored gelatin1 cup organic sugar1/3 cup organic light corn syrup1/4 teaspoon + 1 teaspoon rose salt1/2 cup organic powdered sugar, for coating the pan and topping the marshmallowsOrganic butter for greasing the pan and knifeDirections:Butter an 8×8-inch baking pan and coat with powdered sugar. Set aside. Pour 1/2 cup cold, filtered water into the bowl of a stand mixer fit with a whisk attachment. Pour the gelatin pack over the cold water and let sit for about 10 minutes. In a medium saucepan over medium heat, bring sugar, corn syrup, ¼ teaspoon rose salt, and rose water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F, stirring occasionally.When the sugar mixture is heated to 240 degrees F, turn the mixer with the gelatin and water on low speed. Slowly stream the hot sugar mixture into the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, light pink marshmallow batter has formed — about 8-10 minutes. Spread the marshmallow mixture into the prepared pan and smooth with a clean, wet spatula. Top marshmallow with powdered sugar and the rest of the rose salt and let set and rest for at least 4 hours, or overnight. Once set, remove marshmallow from the pan and place on a large cutting board coated with powdered sugar. Use a knife coated with non-stick cooking spray or butter to slice the marshmallows.Store in the fridge for a week or in the freezer for up to a month.How to make homemade rose water:Simply boil two cups of filtered water. Pour into an airtight container with 1/4 cup organic dried rose petals. Let steep for about 3 hours. Strain into a squeaky-clean airtight bottle and store in the refrigerator for about two weeks.Homemade Graham Crackers:(Recipe adapted from Miette)Makes about 10-12 cookiesIngredients:3/4 cup organic all-purpose flour, sifted3 tablespoons organic stone ground whole wheat flour, siftedPinch of cinnamon1/4 teaspoon rose salt (recipe above)6 tablespoons raw or organic unsalted butter, softened1/4 cup packed organic light brown sugarGenerous teaspoon organic honeyGenerous teaspoon organic maple syrupDirections:Place sifted all-purpose flour, wheat flour, cinnamon, and rose salt in a bowl. Mix. Using a stand mixer with a paddle attachment, cream butter, brown sugar, honey, and maple syrup. Once nice and fluffy, slowly add the flour mixture to the butter mixture. Once combined, wrap dough in plastic wrap and store in the fridge overnight.Preheat oven to 350 degrees. Place dough between two sheets of waxed paper and roll out to a thickness of about 1/4 inch. Cut out the graham crackers using a cookie cutter with fancy ridges. Place on a parchment-lined baking sheet. Bake for about 12 minutes or until golden brown. Allow to cool on a wire rack for at least 20 minutes. Store in an airtight container for about one week.Photos + Styling + Recipe by Cassie WinslowGraham Cracker Recipe adapted from Miette by Meg Ray with Leslie Jonath